Evaluación de parámetros de calidad físico- química, microbiológica y sensorial en tomate deshidratado comercial (Lycopersicum esculentum)
Tomato is one of the world ́s most important vegetables because of its high production level and consumption. Due to its perishable nature, post-harvest handling is difficult, which causes major losses during storage and marketing, important reason to consider conservation methods such as dehydratio...
- Autores:
-
Moreno, Diana Catalina
Sierra, Hernán Mauricio
Díaz Moreno, Consuelo
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2014
- Institución:
- Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
- Repositorio:
- Repositorio Institucional UDCA
- Idioma:
- spa
- OAI Identifier:
- oai:repository.udca.edu.co:11158/1876
- Acceso en línea:
- https://revistas.udca.edu.co/index.php/ruadc/article/view/948
- Palabra clave:
- Color
Textura
Calidad
PH
Hortalizas
Deshidratación
- Rights
- openAccess
- License
- Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales
| Summary: | Tomato is one of the world ́s most important vegetables because of its high production level and consumption. Due to its perishable nature, post-harvest handling is difficult, which causes major losses during storage and marketing, important reason to consider conservation methods such as dehydration, in order to extend its shelf life. This work aimed to establish the physicochemical, microbiological and sensory quality parameters of commercial samples of dried tomato. For the study samples of the local market were used and humidity, water activity and pH using standardized techniques AOAC coordinates CIE L * a * b * for color and TPA (Texture Profile analysis) methodology for texture analysis were established. Further the microbiological quality of the product according to the methodology used by INVIMA was verified. Finally a hedonic sensory test directed to consumers to be correlated with instrumental analysis was carried out. Results showed that pH has no influence on the commercially dehydrated tomatoes. Color and texture, besides presenting significant differences between samples (p <0.05) were the most important parameters related to the sensorial quality of tomato; consumers prefer a color with similar characteristics as that of fresh tomato and also prefer a soft product with high fracturability. |
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